Reviewed: Nov. 4, 2009

I made half a recipe, using whole wheat pastry flour and adding 1 Tablespoon of honey, to avoid dryness. These turned out sooo satisfying! I used 3/4 cup cane sugar instead of white and brown sugars. I made them muffin style, and it was just what I was looking for. They're awesome.

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Nov. 4, 2009

Great recipe. I just made a second double batch to freeze. I did not have buttermilk, used regular milk I added 1/2 tsp each nutmeg and cloves

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Jennifer

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 2, 2009

Yum! It was slightly undercooked at 30 minutes, but still yum. Used regular flour since I couldn't find the fancy stuff. Also added more cinnamon (1/2 tsp), nutmeg (tsp), and ginger (tsp). Oh, and I used 3 large carrots -- way more than 1.5 cups. It went really fast at work!

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Tara

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Reviewed: Oct. 29, 2009

Not as 'lite' as I would have preferred, so I altered the recipe. Firstly, I used 2 cups of whole wheat flour, 3 egg whites (as specified) and only one egg yolk. I also only used 3 tbsp white sugar and one cup of apple sauce. I also used skim milk instead of buttermilk, and 2 cups of grated carrots. And I added 1/2 tsp nutmeg. mmm!

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mms09

Cooking Level: Beginning

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Reviewed: Oct. 25, 2009

I halved the recipe and baked it in a 8*8 pan, for 25 minutes. Yummy recipe and feels good to know that it's not as fattening as original carrot cake recipes. I added 1/8 tsp salt and about 1/2 cup of chopped nuts because I read in other reviews, that it was a little bland. I think the additions may have added what others may have been missing. Yummy!!

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COUNTRYLINK

Cooking Level: Intermediate

Home Town: Escanaba, Michigan, USA

Living In: Shelton, Washington, USA

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Reviewed: Sep. 7, 2009

HOW TO MAKE THIS INTO A GOOD CAKE: Add 1/2 tsp vanilla, 1/2 tsp salt, and some walnuts and raisins. Make sure that you use as many cups of grated carrots as flour. No kidding, this is what the cake is lacking. Add these in and you'll have no problems with blandness. I made these into muffins and got 18.

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mayura

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2009

This recipe is tasty for being lite. I didn't have any cake flour so I just used 2 cups AP flour instead. Also traded the oil for 1 cup unsweetened applesauce. Used more carrots. Maybe too many, because it's very "carroty" tasting. I'm going to add some cream cheese frosting to see if it helps. But over all very tasty. Oh, and I did add some rasins and I was a great touch!!

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brakerme@hotmail.com

Cooking Level: Beginning

Home Town: Sarnia, Ontario, Canada

Living In: Petrolia, Ontario, Canada

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Reviewed: Aug. 11, 2009

I had some carrots I needed to use, so I decided to try this recipe. I halved the recipe and made muffins (got 9, probably could've stretched it and gotten 10). I did not have buttermilk so I added a splash of vinegar to regular milk. Also, I didn't have cake flour, so I just used all purpose flour (sifted). Even though I halved the recipe, I used a generous 1 tsp. of cinnamon. I think the muffins would've been too bland using the amount called for. These turned out well, but I would like to try this again with cake flour to see if the texture is improved.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Jul. 26, 2009

Thanks for healthy recipe. I am looking for less butter/oil/sugar recipe. This is great. I reduced sugar at about 25%, added 1 1/2 teaspoon vanilla essence and 150g almond into it. No frosting as I like lite cake.

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YanSL

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Reviewed: May 24, 2009

This was as good as I expected a healthier version of Carrot Cake to be. My husband and I enjoyed it with some homemade almond agave nectar low fat cream cheese. My only negative comment is that it was really dry, and spreading the cream cheese on it caused it to fall apart easily. However, the flavor was good and we appreciated that it was a healthy alternative. It lasted quite a long time in the refrigerator, over a week.

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My Brown Eyed Girl

Cooking Level: Expert

Living In: Chantilly, Virginia, USA

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Reviewed: Apr. 2, 2009

I highly recommend this recipe! It is so yummy and really easy to follow!!

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lizzy_p

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Reviewed: Mar. 27, 2009

i would have given this 3 stars but for 2 reasons; 1, i made many suggested changes to make it healthier (all whole wheat flour, applesauce for oil, less sugar) since it was my son's first birthday cake. 2, although i did not care for it, he loved it, and over the next week ate the whole thing. it was not remotely fluffy but was very moist and held up well in the fridge. i'd make it again but only for his sake.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Mar. 22, 2009

I really don't like when people give recipes 5 stars & then change everything about that recipe in their review! I'm giving this a 3 star rating based on making with no changes...I thought the consistency was a little weird, bu the the taste was okay. I'll give it the kid test, but I didn't think it was all that great.

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bkjanke

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Lantana, Florida, USA

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Reviewed: Mar. 16, 2009

Very good! I slimmed them down as much as possible and my 5 year old still wanted the whole batch! Nice way to sneak in veggies... ;)

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shauna

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 7, 2009

I used a 6 unit muffin pan for these instead of the cake pan and substituted buttermilk for 2% milk, used whole wheat flour instead of regular flour. Used egg whites instead of eggs and splenda instead of sugar, and they came out very well. Moist and flavorful.

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Ctgolfguy

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Reviewed: Feb. 20, 2009

The reason this cake is called "bland" in so many reviews is that it is lacking salt, which is very important to the development of flavor in baked goods. Check your favorite cake recipes with this same amount of flour and you'll find that most of them require anywhere from 1/2 tsp to 1 1/2 tsp of salt. I used 1 tsp when I made the cake, but would increase it to 1 1/2 next time.

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Islander

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Reviewed: Feb. 15, 2009

We liked the fact that we could do muffins, and had them with breakfast as an alternative to toast a couple mornings with fruit and yogurt. We were going to ice them, then decided to leave them more healthy. Yummy~!

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Soulmt2

Cooking Level: Beginning

Living In: Peoria, Illinois, USA

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Reviewed: Feb. 5, 2009

Using the suggestions from others,using apple sauce and less sugar,oil and adding crushed pineapple. Did not care for it. Maybe I will try it the way it is written and follow the directions.

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js

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Reviewed: Feb. 4, 2009

It was good, but a little dry!

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JJones

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Reviewed: Feb. 1, 2009

This cake turned out amazing!!!!! very moist and delicious indeed. i cut the recipe in half, used two and a half tablespoons oil with one cup carrots, i added vanilla to two egg whites and i used one yolk, a dash of nutmeg and doubled on the cinnamon plus i only used whole wheat flour but next time ill even reduce the brown sugar coz i can handle less sugary desserts but overall ITS A KEEPER.

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